This is a really tasty breakfast. As the tomatoes reduce, the flavour becomes more intense. I usually give the vegetarian an extra egg so I can enjoy a few slices of crispy bacon without feeling too greedy.
Serves: 2
4 large tomatoes
2 spring onions, chopped
1/2 tsp brown sugar
knob of butter
sea salt and black pepper
2 free range eggs
4 slices Multigrain bread, toasted
V: 1 extra egg
M: 2 slices back bacon
For the sauce, using a knife score an X on the bottom of each tomato and place in a pan of boiled water for 2mins (this makes it easy to remove the skin). Skin the tomatoes, remove the core and chop finely.
Heat the butter in a frying pan, add the spring onions, sugar and seasoning. Cook on a medium high heat, stirring often, for about 10 minutes until the sauce reduces right down.
For the poached eggs, bring salted water to the boil in a small pan, then reduce to a simmer.
Using a spoon stir the water into a whirlpool and gently crack one egg into the centre from a low angle.
Cook for 2/3 minutes. Use a draining spoon to test the egg is firm but still soft before serving. Repeat for all eggs.
To serve, place the reduced tomato sauce on the toast with a poached egg on top. Delicious.
M: Fry the bacon on a medium heat, turning occassionally, until it's nice and crispy.
